Ingredients
- 400 ml unsweetened almond milk, or half coconut milk and half water
- 3 tbsp chia seeds
- 3 tbsp ground almonds
- 2 tbsp ground linseed (flaxseed)
- 2 tbsp hulled hemp seeds
- 1 tsp ground cinnamon
- A pinch of sea salt
- ½ tsp vanilla extract
Optional, for texture (not keto or grain-free)
- 3 tbsp rolled oats or buckwheat flakes
For the stewed berries
- 150 g fresh or frozen mixed berries
- 1 tbsp water
- A squeeze of lemon juice
To serve
- 2 heaped tbsp homemade or goat's yoghurt (or coconut yoghurt for a plant-based version)
- Toasted flaked almonds or chopped walnuts
Method
- Stew the berries: put the berries, water and lemon juice in a small pan and simmer for 5 minutes, until soft and juicy. Set aside.
- Make the porridge: in another pan, warm the milk with the chia, ground almonds, linseed, hemp seeds, cinnamon and salt (and the oats or buckwheat flakes, if using). Simmer gently for 5–8 minutes, stirring often, until thick and creamy. Add a splash more milk if it gets too thick.
- Finish: stir in the vanilla, then spoon into bowls.
- Serve: top with the yoghurt, stewed berries and nuts.
Why it's good for you: Chia, linseed and hemp are among the richest plant sources of omega-3 fats, and together with almonds they make a porridge high in protein, fibre and magnesium but low in starch, so it gives slow, steady energy. Berries add colourful polyphenols that the gut microbes love.
Good to know: Without the oats or buckwheat, this porridge is keto and grain-free. Choose gluten-free oats if you avoid gluten. With dairy or goat's yoghurt it is no longer plant-based; use coconut yoghurt if you prefer.
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